Chestnut Truffles

Do you remember the chestnuts I pick up in the forest while walking the dogs the other day? If you do have a look at how I roasted and prepared them here. As much as the chestnuts were tasty as is roasted and straight out of the oven – I found them a little bland and floury. As a result I decided to transform them into little bite-size chestnut truffles.

This recipe is super easy to make and it worked out better than I expected. The sweetness comes from a little bit of honey and the texture is smooth and it tastes like nutty heaven. I decided to not completely overwhelm the Chestnut truffle by only dipping half of the chestnut truffle in chocolate – you can completely cover the truffle in chocolate or not at all – it is totally up to you.

Chestnut Truffles

Makes 20
Prep Time: 20 Minutes

Ingredients

1 cup of roasted and shelled chestnuts

1 Tablespoon Honey

1 Cup of Cream

1 teaspoon of vanilla extract

Dark Chocolate

Instructions

1. Add all the ingredients (except the chocolate) into a pot and bring to boil – reduce the heat and let simmer for 10 minutes.

2. Pour the mixture into a blender and liquid use until smooth.

3. Refrigerate the purée mixture for a couple of hours or overnight.

4. Roll the chestnut mixture into balls and keep in the refrigerator.

5. Melt the dark chocolate in the microwave.

6. Using a toothpick pick up the chestnut balls and dip them in the chocolate. Stick the end of toothpick into a polystyrene container and allow the chocolate covered truffles to harden.